Optimization of ultrasound‐assisted osmotic dehydration of white mulberry
Author:
Affiliation:
1. Department of Food Science and Technology, Birjand Branch Islamic Azad University Birjand Iran
2. Social Determinants of Health Research Center, Department of Public Health, School of Health Birjand University of Medical Sciences Birjand Iran
Funder
Islamic Azad University
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16966
Reference64 articles.
1. Developments in osmotic dehydration technique for the preservation of fruits and vegetables
2. On the sensitivity of desirability functions for multiresponse optimization
3. Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry
4. Modelling of mass transfer during osmotic dehydration of apple tissue pre-treated by pulsed electric field
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